One-pan Chicken & Rice Bake
- Laura Kestenbaum
- Aug 24
- 2 min read
This dish is perfect for any time of year but I especially love making it during the Fall & Winter months... it's warm, cozy, filling & most importantly, full of nutrients! This is one that the whole family can enjoy and is perfect for meal prepping dinner for the week. I hope you enjoy!
Ingredients (serves 4):
4 bone-in, skin-on chicken breasts (about 2.5–3 lbs total). Bell & Evans is my favorite. *Note: You can peel the skin off if you prefer.
1 cup jasmine rice, rinsed
2 medium zucchini, sliced into half-moons
2 ½ cups low-sodium chicken broth
1 tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
Salt and pepper to taste
Optional: fresh parsley for garnish
Directions:
Preheat oven to 375°F (190°C).
In a large 9x13 baking dish, spread rinsed jasmine rice evenly across the bottom.
Pour chicken broth over the rice. Layer zucchini slices evenly on top.
Rub chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Place them on top of the rice and zucchini.
Cover tightly with foil and bake for 45 minutes.
Remove foil and bake for another 15–20 minutes, until chicken reaches 165°F internally and skin is golden.
Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition (per serving, approx.):
Calories: 480
Protein: 45g
Carbohydrates: 35g
Fat: 16g
Fiber: 2g
This meal is balanced with lean protein, quality carbs, and veggies, without needing multiple pots or pans. The chicken juices & broth flavor the rice as it cooks, making it extra delicious with very little effort!
Meal Prep Notes
Storage: Store in an airtight container in the fridge for up to 3–4 days.
Reheating: Microwave single portions for 2–3 minutes or reheat in the oven at 325°F until warmed through.
Freezer Friendly? Most recipes can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Tip: Portion meals into individual containers right after cooking to make busy days easier.
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